Baked feta pasta turned into soup!

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Put the cherry tomatoes in an oven-safe baking dish, pour over ¼ cup olive oil and season with salt and pepper. Toss well.
2. Place the feta block in the middle of the dish, surrounded by the tomatoes, and turn it a couple of times to coat it in oil and seasoning.
3. Bake for 35–40 minutes, until the tomatoes burst and the feta melts.
4. While the feta bakes, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook 5 minutes until soft and translucent. Season with salt, pepper and crushed red pepper (if using).
5. Add the minced garlic, crushed tomatoes with juices, vegetable broth and chopped thyme. Let it gently simmer until the oven tomatoes are done.
6. Transfer the baked tomatoes and feta to the simmering pot. Season with salt and pepper to taste and stir in the chopped basil.
7. Bring the soup back to a simmer, add the orzo and cook 7–8 minutes until fully cooked. Serve topped with more crumbled feta, basil and black pepper.

Summarized from Feelgoodfoodie's video. Watch it for the details.